For accurate measuring, always scoop the flour into the measuring cup with a spoon. Then level it off with a table knife, pushing the excess back off into the flour canister.
Use paper liners in your muffin tin so you don’t have to grease the pan. With liners, the muffins will never stick, the pan is easier to wash, and the muffins stay somewhat protected in their own little package. I really like the unbleached chlorine-free baking cups.
Do not overmix the batter. Mix just until combined and no further. Overmixing the batter can cause overactive gluten, leading to tough and gummy muffins.
Substitute pecans, hazelnuts, almonds, macadamia, or pistachio nuts for the walnuts.
The muffins are done when a toothpick inserted in the center comes out clean.
To reheat, simply pop them in the microwave for 15-20 seconds.
Store muffins in an airtight container for up to 3 days or in the refrigerator for up to a week.
HOW TO MAKE A MUFFIN LIGHT AND FLUFFY
Always bring any eggs, butter, and milk to room temperature.
Use an increased baking temperature (around 425 degrees Fahrenheit) during the first 5 minutes, then reduce to 350 for the remainder of the cooking time.
For a higher rise, I like to use a combination of baking powder and baking soda.
Do not overmix the batter. This can result in dense, chewy muffins that are not light and fluffy.
White flour produces a lighter, fluffier muffin than whole grain or whole wheat flour. Not to say that some whole wheat muffins are not absolutely delicious. It just depends on what you want the end result to be from your muffin.
Ingredients
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